Freddie's three favourite foods are sweetcorn, banana and yoghurt and I'm pretty sure if I let him that is all he'd eat! In fact "nana" was one of his first words and I'm amazed he doesn't take off with excitement when he sees a corn on the cob. Even on days when Freddie is off his food he'll gobble down some natural yoghurt, which I've recently started making.
Sweetcorn can also be turned into rather tasty sweetcorn fritters that are a great way to sneak in cheese and other veggies. They are a great alternative to a sandwich at lunchtime and are a source of protein to fill up little tummies, as they're made with an egg. An all round winner in my book! You can make the batter in advance while your little one is asleep (it will keep in the fridge for 24 hours) and the fritters freeze well for those days when you run out of time to cook something fresh.
Sweetcorn Fritters - makes 8-105 mins preparation
10 mins cooking
50g self-raising flour
200g sweetcorn either frozen or canned
1/2 cup grated cheese
1/2 grated courgette or carrot
Blend sweetcorn until finely chopped but not puréed. Add egg and blend again. Add flour, cheese and grated courgette or carrot and combine.
Heat oil in a frying pan over a medium heat. Cook in two batches. Spoon batter into the hot oil, each fritter is about a heaped tablespoon, and cook for a couple of minutes until the surface starts to bubble. Flip and cook until golden. The trick is not to get it too hot so they turn a lovely golden colour and are still soft.
Serve the sweetcorn fritters on their own or with sour cream as a dip.
Munch Mummy Kate